-
1
Lightly oil two 15 1/2-inch-long jelly roll pans or a clean, flat work surface, preferably of marble or another cool material.
-
2
Place the butter in a large heavy-bottomed saucepan over medium heat.
-
3
When melted, stir in the sugar and corn syrup and raise the heat to high.
-
4
Clip a thermometer to the side of the pan and cook, stirring constantly, for about 4 minutes, or until the mixture comes to a boil.
-
5
Continue to boil, stirring constantly, for about 15 minutes, or until the mixture is golden brown and registers 315F on the thermometer.
-
6
Remove from the heat and stir in the salt and baking soda, taking care, as the soda will cause the mixture to boil up.
-
7
Stir in the vanilla.
-
8
Add the pumpkin seeds and cranberries, stirring to thoroughly blend.
-
9
Pour an equal amount of the hot mixture into each oiled pan (or onto the oiled surface), spreading it out to about 1/4 inch thick with an offset spatula.
-
10
When the brittle has set, use a sharp chefs knife to crack it into individual pieces.
-
11
Place one or two wire racks on parchment paper.
-
12
Place the tempered chocolate in a warmed bowl and, using tongs, dip each piece of brittle into the chocolate, lifting it up to allow the excess chocolate to drip off.
-
13
Place the chocolate-dipped brittle on the wire racks to set.
-
14
You may have to dip a couple of times to completely cover the candy.
-
15
You may also dip only half of each piece.
-
16
If so, dip on the bias for a more attractive pattern.
-
17
Let stand for about 30 minutes, or until the chocolate has hardened completely.
-
18
Serve immediately or store layered in an airtight container, for up to 1 week.
